SNOW PEA SHOOTS RECIPE RECIPES

Steps:

• Wash pea shoots in several changes of cold water; dry greens thoroughly by hand or in a salad spinner. Stir together salt, sugar, and white pepper in a small bowl; set aside.
• Heat a 14-inch flat-bottomed wok or 12-inch skillet over high until a drop of water evaporates within 1 to 2 seconds of contact. Swirl in oil. Add garlic and jalapeño; cook, making quick scooping motions with a metal spatula, constantly tossing and tumbling (stir-frying) mixture until it is fragrant, about 10 seconds. Add pea shoots; cook, stir-frying constantly, until pea shoots just begin to wilt, about 30 seconds. Sprinkle with salt mixture; cook, stir-frying constantly, until pea shoots are just wilted but still bright green and stems are crisp-tender, 2 to 3 minutes. 

Steps:

• Combine salt and pepper in a small bowl.
• Add 1/2 teaspoon oil and pancetta to a 14-inch flat-bottomed wok or large heavy skillet (not nonstick) over medium heat; when the pancetta starts to sizzle, stir-fry until it starts to brown, 1 to 1 1/2 minutes. Reduce heat to medium-low and stir-fry 1 minute more.
• Swirl in the remaining 1 tablespoon oil; add garlic, increase heat to high and stir-fry until fragrant, about 10 seconds. Add pea shoots (or sprouts), sprinkle with the salt mixture and stir-fry until just wilted and bright green, about 2 minutes. Remove the garlic. Stir in cilantro.